Tex-Mex chicken fajitas with sweet pepper–tomato salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tex-Mex chicken fajitas with sweet pepper–tomato salsa

Tex-Mex chicken fajitas with sweet pepper–tomato salsa

Soy-Free, Protein Plus

2 Servings, 630 Calories/Serving

20 Minutes

We toss together sweet peppers, tomatoes, and cilantro for a brightly colored salsa to top these Tex-Mex-inspired chicken fajitas.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • Sunbasket fajita spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 6 ounces organic sweet mini peppers
  • 1 organic red onion
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket Aleppo-lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
  • 6 Mi Rancho Artisan tortillas
  • ¼ cup organic Greek yogurt

Nutrition per serving

Calories 630, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 880mg (38% DV), Total Carb. 69g (25% DV), Fiber 14g (50% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper and the fajita spice blend.
In a large frying pan over medium-high heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate.
While the chicken cooks, prepare the salsa.


Make the sweet pepper–tomato salsa

  • Remove the stems and seeds from the sweet mini peppers; thinly slice the peppers crosswise into rings.
  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
  • Cut the tomatoes in half.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, stir together the peppers, onion, tomatoes, Aleppo-lime vinaigrette base, half the cilantro, and 2 to 3 teaspoons oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you heat the tortillas.


Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Set out the tortillas, chicken, salsa, yogurt, and remaining cilantro and invite everyone to assemble their own fajitas.
Kids Can!
  • Measure the onion.
  • Stir the salsa.
  • Assemble their own fajitas.